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Topics - achookwoman
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421
« on: May 03, 2010, 02:29:50 pm »
Every year, we are given lots of Apples, (the birds eat most of ours). I bottle some , pulp and freeze some and dry some. I also make apple jelly. Chef Michael Ryan, from Beechworth, Victoria, has published a recipe for poaching the apples in a syrup made from the peel and cores. The TMX has made this time consuming process quite simple .
1 tablespoon of lemon juice 4 very large apples, or 5 medium sized apples. 1 cup caster sugar 1 teaspoon of vanilla essence.
Peel and core the apples, saving the peel and cores and placing them in the TMX bowl with 1 cup of water and the caster sugar and vanilla essence. Cook for 12 mins,. 100c., and speed 1. While the peel and cores are cooking, cut the apple into thin slices and place in a dish of water, to which the lemon juice has been added. When the peel and cores are cooked, place towel over lid and slowly turn dial from 1 to 9, for 1 min. Pour this mixture, with an additional cup of water , into a large pan on the stove. Heat the mixture, and add the drained apple slices to the pan. Gently simmer until the slices are just tender and slightly translucent. Allow apples to cool in Syrup. Remove and either dry in a dehydrator for 10 hours, or place slices on baking trays, lined with baking paper, and dry in an oven at 100c for 2-3 hours, or until golden and crisp.
Michael Ryan serves these with Creme Catalan. I will add them to breakfast cereal.
The remaining cooking syrup I used as a base for berry jam.
422
« on: May 03, 2010, 12:45:26 pm »
Instead of jam, I used Quince Paste in the center of each biscuit. It was less messy and held its shape.
125 softened butter 3/4 cup of sugar 1/2 teaspoon of vanilla extract 2 eggs 1 1/4 cups of plain flour 1/4 cup of cornflour 1/2 cup of desiccated coconut Jam or fruit paste for filling.
Preheat oven to 180c. and prepare baking trays with baking paper. Place butter, sugar, eggs, and vanilla in TMX bowl and mix for 30 seconds at speed 6. Add flours and coconut and mix, 30 seconds at speed 6. Scrape down bowl and mix for further 10 seconds, speed 6.
Roll into small balls, ( I use a small ice cream scoop ), and place on trays. Press a dent on the center and place a small cube of paste or a small teaspoon full of jam in the center. Bake 15 mins. and cool on trays.
Makes 30 - 35
members' comments
obbie - yum. Very easy, kids have asked for more so thank you.
423
« on: May 02, 2010, 09:28:04 am »
This recipe is a composite of 2 recipes. The first person who introduced me to using cold (left over ) roast vegies was Andrew Masterson, who provided a recipe in"The Good Life Bread Book". An Earth Garden Publication. The second recipe was provided by Warren (UnConundrum), from the Forum. His recipe is called 'Sweet Potato Rolls'. The first version is a sweet bread, which can be adapted for rolls, a plait, or a fruit loaf
225g milk 100g honey 200g. cold roast sweet potato, or/ and pumpkin, and/or potato . 500g. bread flour, ( I use Laucke white mix). If you don't use a mix, then add 10g. salt. !/2 teaspoon Cinnamon 1/2 teaspoon Nutmeg 3 teaspoons of instant yeast 170g of dried fruit of choice, optional
Place milk and honey in TMX bowl and mix 1 min., heat 50, speed 2. Add cold roast vegies.( no skin ), and mix speed 5 for 2 mins., or until well blended. Add flour, yeast and spices and knead 5 mins on interval. Add fruit if using and knead for 1 min. on interval. Either leave dough in TMX bowl or turn out into an oiled dish and cover with plastic. Leave for about 1 hour in a warm spot, to double When doubled, form into rolls, loaf, or plait. Spray with water and cover with plastic. Leave to double. THIS MAY TAKE UP TO 1 HOUR. Brush top with egg wash. Bake in preheated oven 185c for 20 mins for rolls, 45 mins in tin, and 35 mins., out of tin on its side in oven, for sweet loaf., and 40 mins. in tin and 15 mins out of tin on its side in oven.
Savory Version
Same as above except-
1 teaspoon of honey instead of 100g 20g. olive oil or coconut oil no spices or fruit, but can add up to 50g. of seeds or grains or herbs.
The colour of the bread will depend on which vegies are used.
424
« on: April 27, 2010, 09:35:03 am »
Chicken and Olive Braise Page 123 Book....Meat on the Menu
Cooked 1/2 recipe. Small adjustments made
replaced white wine with Balsamic vin. used 15 mls Left cap out until all ingredients were added.
End result... flavor 5/5 texture...a bit over cooked, so next time check at 12 mins.
Would certainly make again.
425
« on: April 24, 2010, 12:05:00 pm »
I am always on the lookout for recipes where I can use produce from our garden. I recently noticed a recipe from the River Cottage's Hugh Fearnley- Wittingstall, It uses apples, lemons and eggs, all of which we produce plenty. It also seemed perfect to make in the Thermomix. When I tasted it I realized that an extra bonus was the multitude of ways this curd could be used. 500g Granny Smith Apples, after peeling and coring 500g sugar 125g unsalted butter 5 eggs (to weigh 220g. or a bit more) 2 whole lemons, (unwaxed washed and cut into 8th.'s) Juice of 1 lemon. Add sugar and cut up lemons to TMX bowl, zap for 20 seconds, speed 7. Add 1/4ed apples and zap 20 seconds,speed 7 Add butter, ( cut into cubes), and eggs, and extra lemon juice, zap for 20 seconds on speed 7. Cook on 100, for 10 mins., speed 3, then Cook for 10 mins., 90, speed 3 Pour into sterilized jars and seal, turn upside down. Cool Makes about 4/5 medium jars. Best refrigerated because of the eggs. Can be used with/on, Pancakes, Waffles, Queen of Puddings, over ice cream, filling in Lemon Tea Cake, crumpets, toast, and added to an Apple pie filling,
426
« on: April 21, 2010, 09:35:17 am »
Well i have read it from cover to cover and think ( without trying any of the recipes), that it is THE BEST publication from TMX so far. Most of the recipes are uncomplicated and the ingredients are what we have available. I can't wait to make some of the dishes. I will report more as I test the recipes. P.S. if I saw it in a book shop I would certainly buy it. Congratulations to Tenina.
427
« on: April 16, 2010, 12:17:11 pm »
After the success i had with Thermomixer's recipe for Quince Paste, I thought that I would try some with Plums. Thermomixer suggested that I might need to add some pectin, so I did. Excellent result.
750g. plums, washed and stones removed. 300g. water 400g. sugar 1 packet Jamsetta, 50g. Juice of 1 lemon
Place plums and water in TMX bowl, cook at Varoma temp for 10 mins speed 5 Add sugar , jamsetta and lemon juice, cook at Varoma temp, 1 hour 10 mins, speed 4.
Cook with basket in place so that if it spits it will not go over your TMX. Cool for 5 mins. then pour into an oiled dish. When cool, cover and set in fridge. Cut in squares and wrap in baking paper and then glad wrap.( I vacuum seal mine) Eat with cheese or reconstitute by heating with a little water, to Jam consistency and use as you would jam. Makes a great gift.
428
« on: April 07, 2010, 03:50:16 am »
429
« on: April 06, 2010, 12:51:04 pm »
This is one of those old fashioned desserts. It is easy, inexpensive in that you have most of the ingredients on hand, and uses fresh bread crumbs. It is also flexible in that you can make the middle layer to suit what you have on hand. It is traditionally made with lemon butter, but today I didn't have any so I used what I had, which was raspberry jam and the last of the Autumn raspberries. I have been thinking of making it for some time but was undecided as to whether to cook the custard first or pour the uncooked custard mix over the breadcrumbs and then cook it. Thermomixer solved the problem for me today when he posted his B&B pud, Aussie Style. He cooked it in the Varoma.
50g. sugar Peel of 1/2 a lemon. 185g. milk 65g. cream 2 egg yolks 1 cup of fresh white breadcrumbs
Filling layer, e.g. lemon butter, jam, cooked rhubarb, fruit-cooked or fresh.
2 egg whites 30g caster sugar
Zap lemon peel with sugar on TMX bowl Add milk,cream, egg yolks, mix 15 sec. on speed 3. Select a heat proof baking dish that will fit into the Varoma, and will accommadate the breadcrumbs and the mix in the bowl. ( about 350g ) Place the bread crumbs into the dish and pour over the contents in the TMX bowl. Cover the baking dish with glad wrap, and place in Varoma, I put an egg ring under the baking dish so that plenty of steam would circulate around the dish. Place 750g of warm water in the bowl, Varoma temp. for 20 mins. speed 3 Place Varoma on TMX and steam After 20 mins. check that custard is set, ( it will set up after you remove it from Varoma) Remove glad wrap, let stand for 5 to 10 mins. During this time you could beat the egg whites until stiff adding the caster sugar gradually. When the custard has set up a little on standing, spread a thin layer of filling over the custard. Spread the egg whites over the filling, covering right up to the edge of the baking dish. Place in a preheated oven 200, to set the egg white and lightly brown the top.
This makes 4 generous serves.
The custard could be flavored with spices instead of the lemon zest.
Members' comments JD - How easy is this one Chookie. It is delicious. I used about 1/2 cup pureed stewed apricots I've had in the freezer for ages as the filling. I think it was even better cold than hot - I loved it. DH thought it was a bit sweet so I will cut the sugar slightly next time.
MJ - The Queen Pudding that I make uses cake crumbs. I use barely any sugar in the custard.
JD - Between this recipe and MJ's comment about using cake crumbs I have today made a version I will call Black Forest Queen of Puddings.
25g sugar 10g cocoa 185g milk 65g cream 2 egg yolks
1 cup (100g) ILB's Bimby Chocolate Cake - crumbled
Cook as per Chookies recipe above and whilst cooking, prepare the filling.
1 x 400g can stoned cherries 3 level teaspoons cornflour Place the juice from the can of cherries into a small saucepan, add some of it to the cornflour and mix that all in. Bring to a gentle boil, stirring constantly. Add the halved cherries and allow to cool whilst the pudding is steaming. You will only need half this quantity so freeze the remainder for another time. No need to add any sugar, the surrounding mixtures are sweet enough.
Top with the meringue - 2 egg whites & 30g castor sugar and bake in a 200o oven for around 5 minutes until golden.
Chookie - Made this last night for visitors. Used raspberry jam and frozen mixed berries under topping. Visitor said it was her favorite pud as a child as her grandmother used to make it . I was a bit worried as I had fiddled with the recipe and used fruit and jam, (the original has lemon butter in the layer). I asked her if it was up to standard, she said it was even better. She said that in Tasmania where they lived 50 years ago they couldn't get lemons so used any jam that they had made. So use whatever you have for the layer.
CP - Its no secret I love Lemon Delicious, and DD23 made this last night and I think I have found another favourite dessert. Mmn, she used lemon curd to spread between the layers and then sprinkled some frozen raspberries and blackberries over the top. love, love, love.
JD - I used lemon curd I had previously made, had plenty of breadcrumbs in the freezer and although I had no cream, I just increased the amount of milk and it worked just fine. Normally I would go to the shop if I am missing an ingredient but it is not always necessary to stick to a recipe completely. A beautiful dessert Chookie, I love it at room temperature or cold. Simple but nice enough to serve to visitors.
Cecilia - I have so much to learn, Chookie, but I thank you for this recipe. I have been trying lots of different recipes in the Varoma today and I saved this one for last. DH and DS have kindly devoured big helpings, but I confess I'm disappointed with my meringue this first try. Never mind - something to strive to improve, next time around. Cheerio and thank you for the recipe.
Cuddle cook - Recipe worked perfectly (I used store bought raspberry jam, whipped the egg whites in the cake mixer). Dh said it reminded him of his boarding school days but thankfully tastier.
430
« on: April 02, 2010, 09:34:00 am »
[
[Rodney Dunn, from The Agrarian Kitchen, has done it again. In the April 2010 issue of Gourmet Traveller he has a collection of Mushroom recipes. Today I cooked the parmesan crumbed recipe,and it was delicious. They could be served as an entre or as a side to a main meal. I didn't make the aioli as we ate the mushrooms with seafood pancakes as it is Good Friday. I used the TMX to make the batter that the mushrooms are dipped in, prior to the parmesan breadcrumbs. The pramesan cheese I grated in the TMX before adding the breadcrumbs, and then mixed together.
Rice Bran oil for deep frying 150g seasoned flour 3 eggs 250ml. milk 240g. fine white fresh breadcrumbs 100g. finely grated parmesan 800g. large Swiss Brown mushrooms,( about 12), thickly sliced.
Place parmesan in TMX bowl and zap to form fine mix, add breadcrumbs and mix briefly. Set aside in shallow dish. Place flour, eggs and milk in TMX bowl and zap for 6 seconds, speed 5. Place in shallow dish. Heat oil to 180 in deep pan on stove. Dip mushroom slices in egg wash and then in breadcrumbs. Fry until golden, drain on hand towel.
Aioli
2 eggs Juice of 1 lemon 4 garlic cloves 125g, EACH of Rice Bran oil, and olive oil.
Place eggs, lemon juice and garlic in TMX bowl and press TURBO button twice. Scrape down sides Place Butterfly in bowl and beat for 1 min. on speed 4. Slowly add oil over 4 mins.
This makes 6 generous serves
431
« on: April 02, 2010, 06:24:58 am »
Crepes. EDC Book. For a thin crepe, these are excellent.Made 1/2 mix, 12, 15 cm. crepes.
432
« on: March 30, 2010, 09:27:04 am »
Just substitute the butter with coconut oil and the milk with rice milk. Used the modified EDC recipe with these substitutions and they tasted the same as normal buns. For modified recipe see my Blog.
433
« on: March 29, 2010, 11:42:03 am »
Made with home grown cherry tomatoes, (seeds from Diggers), this is the most full flavored sauce you can imagine. There is no onion so it will keep well.
1 k. tomatoes. 1 teaspoon each,ground cloves, black pepper, ground ginger ,( or 2 teaspoons of fresh grated ginger) 2 teaspoons of mixed spice 2 cloves of garlic , crushed Pinch Cayanne 6g. salt 120g. white wine vinegar 200g. raw sugar
Place all ingredients except sugar, in bowl and cook for 30 mins., 100, speed 2, cup out.
Add sugar, cook for 60 mins., 100 speed 1, cup out.
Zap, holding cloth over lid, turning dial from 1 to 10 for 1 min.
Bottle into sterilized jars.
This makes , in volume, 1/2 of what you start with.
434
« on: March 25, 2010, 09:12:33 am »
This recipe was featured in the Guardian (English ) newspaper. It was simple, imaginative and versatile. The 'cheesecake' part of the recipe was readily converted to the TMX. Olive oil 1 large or 2 small eggplants (aubergines) Salt and pepper 150g. feta 150g. cream cheese 60g. cream 3 eggs 150g. baby plum tomatoes, cut in 1/2 length ways 2 tablespoons of fresh oregano leaves 3/4 teaspoon of za'atar (optional) Pre heat oven to 190 Line the base and sides of a 19cm. baking dish with foil Brush with oil Cut eggplant into 1cm. slices, lay flat on oven tray, spray with oil and roast for 40 mins. or until cooked and brown Reduce temp. of oven to 150. While eggplant is cooking, place in TMX bowl, feta, cream cheese, cream and eggs. Zap for 1 1/2 mins. at speed 5 When eggplant is cooked arrange in baking dish so that it is slightly overlapping. Fill any holes with the tomatoes and sprinkle with 1/2 the oregano leaves Pour cheese mixture over, without covering the base completely.(You may not need all the cheese mix) Sprinkle the remaining oregano over, and bake for 30 mins. (to set the cheese mix) When cooked, remove from the oven, mix the za'atar with 1 dessertspoon of oil and make small puddles on the top. Serve with salad as a main. Serve as entree. Could add mushrooms and/or olives Thermomixer wrote: Photo from your blog to show others:
435
« on: March 23, 2010, 11:14:24 am »
Just hoping all Forum members in both these locations are O.K.
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